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Things You Need

Step-by-Step Guide

Grind 22-24 grams of whole beans (fine-ish) directly into your clean portafilter. We recommend that you use a 22 gram VST filter basket

Collapse the coffee into the portafilter until the coffee has been distributed evenly

Tamp the coffee evenly and ensure there is a flat surface on top. Assert around 15 kilograms of pressure and if you are using a VST filter basket, we recommend that you use a 58.4mm flat tamp

Do not knock the sides (lugs) of the portafilter, rather wipe away any left over coffee with your fingers

Gently insert the portafilter into the group head, activating your group head and starting your timer at the same time

Make sure your cup or mug is placed on a scale to measure how much liquid extracts out

Your Espresso should pour slow-ish and your timer should end up anywhere between 28-32 seconds (depending on the ratio you use) and your liquid should weigh around 44-50 grams (also depending on the ratio you use)